Chinese Pepper Steak With Rice Recipe
Summary
Cooking Time7 MinDifficulty LevelEasy
Ingredients
| Olive oil | 2 Teaspoon | |
| Onion | 1 Large, thinly sliced | |
| Green pepper | 1 To taste, thinly sliced | |
| 1 sweet yellow pepper, thinly sliced | ||
| Plum tomatoes | 3 Large, thinly sliced | |
| 1 pound lean beef top round steak, trimmed of all visible fat and cut into 1/4" x 2" strips | ||
| Cornstarch | 2 Tablespoon | |
| Minced ginger | 1 Teaspoon | |
| Garlic | 1 Clove (5gm), minced | |
| 1 cup defatted reduced-sodium beef broth | ||
| Water | 1 Cup (16 tbs) | |
| 1/4 cup reduced-sodium soy sauce | ||
| Hot cooked rice | 3 Cup (16 tbs) | |
Directions
Warm 1 teaspoon of the oil in a large no-stick skillet over medium heat.
Add the onions, green peppers, and yellow peppers.
Cook, stirring, for 5 to 7 minutes, or until softened.
Add the tomatoes and cook, stirring, for 2 minutes.
Transfer to a large bowl.
Add the remaining 1 teaspoon oil to the skillet and heat until warm.
Place the beef on a large plate and sprinkle with the cornstarch.
Toss to coat.
Add to the skillet and cook, stirring, for 2 minutes, or until lightly browned.
Add the ginger and garlic.
Stir for 1 minute, or until fragrant.
Add the broth, water, and soy sauce to the skillet.
Using a wooden spoon, scrape up any browned bits from the bottom and sides of the skillet.
Bring to a boil over medium-high heat.
Reduce the heat to medium-low, cover, and simmer for 25 minutes, or until the beef is tender.
Stir in the onion mixture.
Cook for 5 minutes, or until the vegetables are heated through.
Add more water, if necessary, to thin the sauce.
Add the onions, green peppers, and yellow peppers.
Cook, stirring, for 5 to 7 minutes, or until softened.
Add the tomatoes and cook, stirring, for 2 minutes.
Transfer to a large bowl.
Add the remaining 1 teaspoon oil to the skillet and heat until warm.
Place the beef on a large plate and sprinkle with the cornstarch.
Toss to coat.
Add to the skillet and cook, stirring, for 2 minutes, or until lightly browned.
Add the ginger and garlic.
Stir for 1 minute, or until fragrant.
Add the broth, water, and soy sauce to the skillet.
Using a wooden spoon, scrape up any browned bits from the bottom and sides of the skillet.
Bring to a boil over medium-high heat.
Reduce the heat to medium-low, cover, and simmer for 25 minutes, or until the beef is tender.
Stir in the onion mixture.
Cook for 5 minutes, or until the vegetables are heated through.
Add more water, if necessary, to thin the sauce.
Chef
